Dessert

Easter Funfetti Cookies Recipe

ByNaomi Fletcher March 25, 2026March 25, 2026

Introduction

Celebrate the season with these colorful Easter Funfetti Cookies! Soft, buttery, and packed with pastel candies and sprinkles, they are perfect for sharing with family and friends.

A white plate holds a stack of soft, thick cookies with a light golden color, each cookie topped and filled with colorful round candy pieces in pastel shades of pink, blue, yellow, and purple. One cookie is broken to show a chewy, slightly crumbly inside with vibrant blue and pink candy melting into the dough. The cookies have a smooth, slightly bumpy surface with shiny candy spots scattered on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pastel M&M’s or Easter candies
2 tablespoons pastel sprinkles

Instructions

Step 1: Cream the softened butter with granulated and brown sugars until the mixture is light and fluffy.
Step 2: Beat in the egg and vanilla extract until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4: Gradually combine the dry ingredients with the wet ingredients, mixing until just incorporated.
Step 5: Gently fold in the pastel M&M’s or Easter candies along with the pastel sprinkles.
Step 6: Chill the dough in the refrigerator for 30 minutes to firm up.
Step 7: Preheat your oven to 350°F (175°C).
Step 8: Scoop dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 9: Press a few extra candies on top of each cookie for a colorful finish.
Step 10: Bake for 9–11 minutes, or until edges are lightly golden but centers remain soft.
Step 11: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For even softer cookies, replace half the all-purpose flour with cake flour.
Use white chocolate chips instead of candies for a sweet, melty twist.
Chilling the dough overnight intensifies flavor and improves texture.
Swap vanilla extract for almond extract for a nutty flavor variation.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a sealed bag or container for up to 3 months. Reheat briefly in the microwave to soften before serving.

How to Serve

A white plate holds five soft cookies with a slightly golden edge and a pale yellow base. Each cookie is dotted with round pastel-colored candy pieces in pink, blue, yellow, and white. One cookie is broken in half on the plate, showing a chewy inside with a mix of melted candy pieces creating blue and pink spots. The cookies have a slightly cracked surface texture and look thick and soft. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular M&M’s instead of pastel Easter candies?

Yes, regular M&M’s work just fine. The pastel colors are seasonal but don’t affect the taste.

Do I need to chill the dough before baking?

Chilling helps the dough firm up, making the cookies less likely to spread and resulting in a better texture. If short on time, you can bake immediately, but expect thinner cookies.